Unroll 1 pastry sheet; cut into 12 hearts with 2-inch cookie cutter. Place, 2 inches apart, on baking sheet. Repeat on second baking sheet with remaining pastry sheet.
Bake 20 min. or until golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Meanwhile, beat pudding mix, half-and-half, and extract with whisk 2 min. Refrigerate until ready to use.
Melt chocolate as directed on package. Split pastry hearts horizontally in half; fill with pudding mixture, adding about 1 Tbsp. to each. Mix sugar and hot water until blended; spread onto tops of hearts. Let stand until almost set. Drizzle with chocolate; swirl gently with toothpick.
Kraft Kitchen Tips!
Garnish with small fresh strawberries before serving.
When serving adults, substitute 2 Tbsp. almond-flavoured liqueur for the almond extract, if desired.
If glaze becomes too thick, gradually stir in additional hot water until glaze is of desired consistency.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 125 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 7 g
Protein 2 g
24 servings, 1 Napoleon (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.